Hengel - RS110E-US Chock Freezer-Storage Cabinet

• Rapid freezing of prepared meals and baked goods to preserve quality and extend shelf life.
• Quick chilling of ingredients and products in catering and food service operations.
• Storage of frozen food items requiring stable, low-temperature environments.
• Batch freezing of delicate food products to minimise ice crystal formation.

Typical operating temperature range

Units in this class commonly operate between -35°C and -16°C for freezing and storage.

Refrigerant type

Modern shock freezers typically utilise refrigerants such as R448A or R449A, compliant with current F-gas regulations.

Construction material

For hygiene and durability, stainless steel exteriors are standard, often paired with white interiors and high-density polyurethane insulation.

Tray compatibility

This class of equipment commonly accommodates standard gastronorm or bakery trays, with sizes around 460x660mm being typical.

Defrosting method

Programmable electric heater defrosting is a common feature for efficient ice removal.

Power supply

Industrial shock freezers typically require a three-phase electrical supply, with specific voltage and amperage depending on the unit's cooling power.

• What is the primary benefit of a shock freezer over a standard freezer?

  Shock freezers rapidly lower product temperature, which minimises ice crystal formation. This helps to preserve the texture, flavour, and nutritional value of food much better than conventional freezing methods.

• Is this unit suitable for both freezing and long-term storage?

• What maintenance is typically required for a shock freezer?

• Can this equipment be integrated into an existing production line?

• What are the considerations for installation?

Blast freezers hold strong reputations for reliable performance in food processing operations. Buyers typically prioritise units with sturdy construction and consistent temperature control, as these directly affect product quality and shelf life. When purchasing used equipment, inspecting refrigeration systems, door seals and internal surfaces for wear is essential. Industry sentiment favours models from established manufacturers known for durability. Key strengths include rapid freezing capability, energy efficiency compared to older freezing methods, and adaptability to various food types. Proper maintenance history significantly influences buyer confidence in used units.

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